Sourdough Apple Galette
A deliciously buttery, flaky crust envelops cinnamon-dusted apples for this autumn-inspired apple galette.
Servings: 6 servings
Ingredients
For the Crust
- 125 grams all-purpose einkorn flour
- 113 grams cold salted butter (diced)
- 50 grams sourdough starter (discard)
- 30 grams cold water
For the Filling
- 2 tablespoons all-purpose einkorn flour
- 2 tablespoons unrefined cane sugar
- 1 tablespoon ground ceylon cinnamon
- 1 large apple (peeled and sliced thin)
- ½ teaspoon brandy (optional)
For the Egg Wash
- 1 egg yolk
- 1 tablespoon water
Instructions
To make the crust
- Combine 125 grams einkorn flour, butter, sourdough starter and water in a food processor, and process until the the butter is about the size of peas and the dough barely comes together.
- Transfer the dough to a floured work surface and press it together to form a ball. Cover the ball of dough with. a cotton tea towel or plastic wrap, and transfer to the fridge for 30 minutes.
- Remove the dough from the fridge, uncover it and press it into a disc. Roll the dough into a circle about 12 inches in diameter.
Finishing the galette
- Line a baking sheet with parchment paper and heat the oven to 400 F. Transfer the dough to the prepared baking sheet.
- In a medium bowl, combine 2 tablespoons all-purpose einkorn flour, sugar, and cinnamon.
- Sprinkle about 1 tablespoon of the cinnamon mix over the dough. Then add the apples and brandy to the remaining cinnamon mix and stir gently until the apples are evenly coated.
- Mound the apples in the center of the crust, leaving about 1 ½ inches space at the edges. Carefully fold the edges over so that it barely overlaps the apples, crimping the dough as necessary.
Finishing the galette
- In a small bowl, whisk the egg yolk and water together until uniformly combined. Brush over the crust.
- Transfer the galette to the oven and bake until the crust is golden-brown and crisp and the apples turn tender -- about 35 minutes. Transfer to a wire rack to cool. Serve at room temperature.
